8 Can Soup

This is a fast and easy recipe from my dear friend, Jennifer Burke.  We met in the Springfield II Ward when I lived in Illinois.  She brought this soup to us when Morgan was born.  I think I ate most of it by myself.  I loved it and still do!!!

1 can corn
1 can green beans
1 can diced tomatoes
1 can sliced potatoes
1 can mixed vegetables
1 can condensed vegetable soup
1 can chili with beans (turkey if you want to make it a weight watchers recipe)
1 can chili without beans

Depending on the consistency you want, you either drain or don't drain the vegetables.  If you do drain them, it is more like a stew.  Otherwise, it is more like a soup.

Empty cans into a slow cooker or large pot.  Heat to almost boiling and then simmer on low til it is time to serve.  The longer you let it simmer, the better it is.

An easy recipe for a busy night.  Jordan, Rylee and Cameron would eat this stuff up when I used to make it.

Pumpkin Waffles

I made these for my kids this morning for a good fall breakfast. I added chocolate chips and they loved them! I was told they were an excellent halloween breakfast
Ingredients:
1 cup pumpkin puree
1 1/4 cups buttermilk
1 egg
1/4 cup ) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2 tsp. pumpkin pie spice
optional - chocolate chips

Instructions:
1. Combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.
2. In a large mixing bowl, whisk together the remaining (dry) ingredients. Add wet ingredients to dry and stir just until moistened.
3. Preheat waffle iron. Grease waffle iron and cook waffles until browned.

spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.

Chicken (or Turkey) Tetrazzinni

If you can believe this, my daughter who has to be very nearly force fed everything ate her whole bowl of this and then asked for seconds. My entire family LOVED it. That never happens to me. (Somebody always tells me dinner is gross) So this recipe is now going to be a frequently made one.


12 ounces homemade style egg noodles ( the kind like Grandma DaBell uses for chicken noodle soup. You can find them dried or frozen)
2 Tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
1/2 tsp. celery salt
3 cups shredded cheese (divided)
4 cups cooked and cubed chicken
1 1/2 c. frozen or fresh peas
optional : carrotts, celery, green peppers......
Directions
1.Preheat oven to 350 degrees
2.Cook noodles according to package directions, only do it a few minutes less so the noodles are not quite tender. 3.In large saucepan over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add noodles and chicken or turkey and any desired vegetables. Cover with remaining cheese. Transfer to 2-quart baking dish.
4.Bake at 350 degrees for 30 minutes or until hot and bubbly.

8 Can Soup

As Phinneas and Ferb would say, "Easy Peasy, Lemon Squeezy"....

1 can Chili
1 can Chili without beans
1 can vegetable beef soup
1 can dice tomatoes
1 can sliced potatoes
1 can corn
1 can beans
1 can mixed vegetables

Drain liquid off of all vegetables.  Add all cans to a pot and cook until boiling.  Turn to low and let simmer as long as you want.  The more you simmer, the better it gets.  It is also a great recipe to throw in a crockpot.

Try it, you'll like it :)

Pumpkin cobbler bars

1 package yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Directions
1.Preheat oven to 350 degrees .Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 pan.
2.In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3.In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4.Bake at 350 degrees for 55 minutes.

BEST SERVED COLD

Grandma's pink popcorn

2 c. sugar
2/3 c. half and half or evaporated milk
1 Tbsp. White karo
1/4 tsp. salt
1 tsp. vanilla
Red food coloring

Cook until slightly firm ball (230 on a candy thermometer) Stirring frequently.
Pour slowly over 6 quarts of popped corn. (I use 3/4 c. unpopped kernels for this recipe) Pour out on wax paper to cool. *Recipe does not make popcorn balls. Kernels cluster when poured on.

THIS STUFF IS ADDICTING!